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5 from 5 votes

Paleo Whole30 Shepherds Pie

Prep Time25 minutes
Cook Time1 hour
Servings: 8 servings
Calories: 625kcal
Author: Jessica DeMay


Potato Layer

Meat Layer

  • 1 tablespoon garlic oil*
  • 1 1/2 cup chopped carrots
  • 1/2 cup chopped green onion
  • 1 teaspoon salt
  • pepper
  • 2 pounds ground lamb
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon fresh thyme
  • 1 cup strained tomatoes*
  • 2 tablespoons coconut aminos
  • 10 oz frozen green beans


  • Place potatoes in the bottom of the Instant Pot, cover with 1 cup water, cook on high for 14 minutes. Hit the "cancel" button, release the pressure and drain. Add back to the pot, add almond milk, ghee, and salt and mash. Stir in garlic oil. Use an immersion blender to get smooth if needed.
  • Preheat oven to 375° and grease a 13x9 or deep dish pie plate.
  • While the potatoes are cooking, make the meat mixture. Over medium heat, cook the garlic oil, carrots, green onions, salt and pepper for 5 minutes. Add the lamb and cook about 5 minutes, breaking up as needed, then drain the fat. Add in tomato puree, rosemary, thyme ,coconut aminos, and green beans. Cook another 5 minutes.
  • Pour into prepared pan, spreading as evenly as possible.
  • Top with potatoes and spread evenly.
  • Bake for 30 minutes.


*You can use garlic powder if you don't need it low fodmap. You can use tomato sauce if not needing low fodmap. 
**CLICK HERE for stove top instructions for the potatoes.


Calories: 625kcal | Carbohydrates: 38g | Protein: 24g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 112mg | Sodium: 875mg | Potassium: 1232mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4439IU | Vitamin C: 45mg | Calcium: 146mg | Iron: 4mg